Vermont Pumpkin Walnut Cheesecake Recipe

• 1 (6 ounce.) pkg. zwie back crackers, crushed (1 1/2 c.)
• 1/4 c. sugar
• 6 tbsp. butter, melted
• 3 (8 ounce. each) pkg. cream cheese, softened
• 3/4 c. sugar
• 3/4 c. light brown sugar
• 5 Large eggs
• 1 (16 ounce.) can pumpkin
• 1 3/4 teaspoon pumpkin pie spice
• 1/4 c. heavy cream

1. Blend first 3 ingredients.
2. Press firmly on bottom and sides of lightly buttered 9 inch spring form pan.
3. Chill.
4. Beat the cream cheese and add in gradually 3/4 c. sugar and 3/4 c. light brown sugar.
5. Beat in one at a time 5 Large eggs.
6. Beat into the mix the pumpkin, pie spice, and heavy cream.
7. Pour into prepared pan.
8. Bake at 325 degrees for 1 hour and 35 min.
9. Sprinkle with walnut topping consisting of 6 Tbsp.
10. softened butter mixed with one c. brown sugar then add in 1 c. minced walnuts.
11. Bake additional 10 min.
12. Cold on wire rack.
13. Chill several hrs or possibly overnight.
14. Garnish with whipped cream and walnuts if you like.

zwie back crackers, sugar, butter, cream cheese, sugar, light brown sugar, eggs, pumpkin, pumpkin pie spice, heavy cream

Taken from cookeatshare.com/recipes/vermont-pumpkin-walnut-cheesecake-9246 (may not work)